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Tessa’s Recipe Rundown
Taste: They taste like your childhood, but better! Not quite as sweet, with classic oatmeal cookie flavor, a hint of cinnamon, and vanilla filling.
Texture: My favorite part! Soft, chewy oatmeal cookies with a light, creamy filling.
Ease: So easy! Simple pantry ingredients, no chilling, and ready in about 35 minutes.
Why you’ll love this recipe: These are always a hit! Plus, filling the cookies and pressing them together is half the fun.
Move over, Little Debbie. These Homemade Oatmeal Cream Pies are about to become your new best friend.
I like to call these the “grown-up” of Oatmeal Creme Pies. With no artificial flavorings, these copycat cookie sandwiches are made with ingredients that you may already have in your pantry.
Remember how thin and squishy the store-bought cookies were? These babies are thick and chewy with a hint of spice from the cinnamon and chock full of the creamiest, smoothest buttercream frosting.
These came out incredible!!! They’re super chewy and delicious! I even added a little fluff to the filling and it came out amazing!
I think you’re going to love these Homemade Oatmeal Cream Pies. Or Oatmeal Creme Pies. However you spell it 😉
Tessa’s Tips
Measure your flour correctly: For the best texture, use a digital kitchen scale to measure your flour. Too much flour can make these cookies dry and prevent them from spreading. If you don’t have a scale, use the spoon and level method instead.
Don’t reduce the sugar: Sugar does more than just sweeten these cookies, it helps create the soft, chewy texture. Learn all about sugar’s role in baking here.
Don’t Overbake: The cookies should still look a little wet on top when you pull them out of the oven. They will finish cooking with the residual heat.
Eggs: This recipe uses two large eggs plus one egg yolk, lending moisture and richness to the dough. This makes these cookies softer and chewier.
Sprinkle of Science
If your cookies end up flat, butter that was too warm is likely the culprit. When creaming butter and sugar, your butter should be at a COOL room temperature. 67°F is perfect – or even a couple degrees cooler if your kitchen is very warm. If your butter is too warm, your cookies will spread into flat puddles.
Just take a look at the cookie comparison on right.
Storage & Make ahead
Room Temperature: Store the assembled cookie sandwiches in an airtight container for up to 2 days.
Fridge: Store in an airtight container for up to 3 days. Let come to room temperature before serving.
Freeze: Wrap Oatmeal Cream Pies individually in plastic wrap and store inside an airtight container in the freezer for up to 2 months. Defrost in the fridge overnight, then let come to room temperature before serving. You can also scoop the cookie dough into balls and freeze those. Learn how to freeze cookie dough and bake from frozen here.
Frequently Asked Questions
I prefer old-fashioned rolled oats, which give the cookies that characteristic craggly look, chewiness, and flavor. But readers have used quick oats with success!
You can, just keep in mind it’ll change the texture and add a little more height to your cookies.
No! These cookies can be baked right away. If you do refrigerate the dough, use it within 48 hours since oats absorb moisture. Chilled dough will result in slightly thicker cookies.
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Ingredients
For the cookies:
- 1 3/4 cups (222 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (250 grams) lightly packed dark brown sugar
- 2 large eggs, at cool room temperature
- 1 large egg yolk, at cool room temperature
- 1 teaspoon vanilla extract
- 3 cups (270 grams) old-fashioned rolled oats
For the filling:
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 2 1/2 cups (313 grams) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- Pinch of fine sea salt
Instructions
Make the cookies:
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.
- Using a spoon or cookie scoop, drop balls of dough onto prepared baking sheets. For smaller cookies similar in size to store-bought Oatmeal Cream Pies, use a medium cookie scoop (1 1/2 tablespoons). For larger bakery-style cookies, use a large cookie scoop (3 tablespoons). Space cookies 6 per half-sheet pan and flatten slightly with the palm of your hand.
- Bake smaller cookies for about 10 minutes or larger cookies for about 12 minutes, until the edges are lightly browned and the centers have just set. Cookies will be slightly delicate while warm. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
Make the filling:
- Mix all ingredients together with an electric mixer on low until combined, then beat on medium-high speed until light, fluffy, and smooth, about 5 minutes.
- Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container at room temperature for up to 1 day or in the fridge for up to 2 days. Let come to room temperature before serving.
More Recipes You’ll Love:
- Cosmic Brownies
- Oatmeal Chocolate Chip Cookies
- Monster Cookies
- Bourbon Rye Oatmeal Chocolate Chunk Cookies
- Homemade Marshmallow Fluff
Originally published in 2021. Recipe instructions updated in 2026 for improved clarity. Photos by Ashley McLaughlin.
Would thick cut old fashioned oats work?
Hi Tara! We’ve only tried this recipe with old-fashioned rolled oats. Let us know if you give thick-cut oats a try!
Oh man, as someone who’s (probably) a bit older than you, no. These don’t taste like my childhood but better- they just taste like my childhood. Older oatmeal creme pies used to look almost identical to the ones you made there, and taste amazing. I have no idea when they became those flat little grease ball squishy things, but I stopped eating them over the years. Used to be a favorite childhood snack, but the ‘new’ ones (not actually new, just… newer than me lol), are awful by comparison. They used to have big rolled oats and that same texture and size. This is like what I’ve been nostalgic for, for the past… 30 years or so.
Fairly easy and delicious! I weighed my cookie dough balls so they would hopefully be the same size.
We used a half cup less powdered sugar- just keep mixing so more air and fluffy for icing.
Very simple and well written recipe, that turned out pretty good. I would suggest using a one ounce scoop for the dough, and the filling is very, very sweet. Overall, I thought it was pretty good and look forward to making it again.
these are so good. reminds me of when the children were little. Mine turned out huge, but will be great for the Farmer’s Market.
These are great! Love the cookie part, but the filling is missing something, the ones in the store don’t use buttercream frosting as this recipe calls for. I’m thinking back to once upon a time I made whoopie pies and that filling, in addition to the butter, had shortening and marshmallow fluff. I remember it tasted much more similar than this Of course I think of this after I made a batch of these Just food for thought
KJEBH I took your suggestion and added a container of marshmallow fluff and then added about a cup of beanutbutter. I did use half the amount of butter. This made a delicious pb fluff frosting that was amazing with the oatmeal cookie
family loved them
I’ve tried making these for the past 2 days. The first dough I made I realized I used warm room temperature butter so my cookies were flat. This time I made sure the butter was at a cool room temperature but they are still turning out flat. I’m not sure what else I could be doing wrong. Every other cookie recipe has turned out amazing.
Hi Jadia! I’m sorry to hear that these cookies aren’t turning out as they should. They are not designed to be a super thick cookie, as you can see in the pictures, as they’re destined to be sandwiched together with delicious filling! How old are your leavening agents? If your baking soda/powder are not fresh, they won’t do their jobs and your baked goods can not rise properly. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here! If you’re looking to make these slightly thicker, I would recommend skipping the flattening before baking, to encourage the cookies to stay a little thicker. You can also try refrigerating the dough overnight, to allow the liquid in the dough to fully hydrate the flour, and bake up a little thicker. Learn more about that here! (just don’t refrigerate for more than 24-48 hours; longer than that will dry it out, since oats are a drying ingredient). I hope that helps! Happy baking 🙂
I’ve got the cookies in the oven. They are going in a tin with a few other selections as a birthday gift for a dear friend. He is going to love them!
My family is totally obsessed with these cookies, my mom has made them at least 4 times by now and continues to make them for family gatherings! They are amazing right after assembling, but also they freeze super well and are absolutely delicious right out of the freezer or cold after thawing for a few minutes!
I come from a family that rarely trusts any recipes outside of ATK. However, we tried making these cookies for a fun baking day and let me just say…..I now come from a family that rarely trusts any recipes outside of ATK AND Handle the Heat!
Anyways, I would 110% recommend this recipe! Thank you so much! (:
Wow, we are in incredible company then! Thank you so much – we are honored 🙂 So thrilled you love this recipe!
Don’t think I’ve commented in a blog before but these oatmeal cookies are the best I’ve tried. I don’t even do the frosting center lol (which is what I wanted at the time)
I’ve now made two batches. One with and one without raisins. I think this is ruining my gym diet
I dont understand “3 tbsp size scoops”…is this for one pie?
thanks
Ginny
Hi Ginny! The 3-tablespoon size cookie scoop refers to the size of the cookie scoop used to scoop out the cookie dough when ready to bake. This is the type of cookie scoop we recommend – in the large 3-tablespoon size. I hope that helps 🙂